Tuesday, February 22, 2011

This is one of the first original recipes I've come up with that I absolutely love. It went over very well with the family and I definitely intend on making it again.

Pics will be up as soon as I can find batteries for my camera!

2 words of warning about working with tenderloin:
1.) They always take longer to cook than a recipe will say.
2.) It is really easy to overcook a tenderloin for fear of it being too rare. I always cook all of the pink out of mine, but leave it juicy. There is a little cushion that you can take comfort in. If the inside still has a SLIGHT pink tint, it's ok. That's how restaurants serve it.

1.) Pre-heat oven to 450°.
2.) Cut tenderloin in half.
3.) Mix Dry Rub ingredients and rub thoroughly into both halves of the tenderloin.
4.) Heat Saute ingredients in non-stick skillet over medium-high heat.
5.) Place tenderloin halves in skillet and brown on both sides (5-7 mins depending on stove).
6.) Transfer tenderloin to cooking sheet or broiling pan and bake for 30-45 mins or until cooked through.
7.) Let rest 3-5 mins, slice and serve.
**8.) To make butter sauce, simply combine all ingredients in a pan stirring frequently until reduced to desired consistency. It can be a thin dipping sauce or a thicker, syrup like glaze.

Wednesday, February 2, 2011

I love southern food. If it wasn't such a hassle to make fried okra, I would eat it with every meal, every day. And, I'd weigh a thousand pounds. Southern food is comfort food to me. Drop biscuits with sausage gravy; sweet tea and pork chops...they're better than a warm blanket.

Tonight's dinner was inspired by Paula Deen's spin on a classic combo: BBQ chicken served with cornbread. Instead of serving them side-by-side, I made them into something new.

A few notes, I love sweet cornbread. I don't want it any other way, and I hate shredding chicken, but it really does make the recipe easier to eat.

1.) Heat oven to 350 degrees.2.) In a large pot, put entire bottle of BBQ sauce and heat on medium.3.) Cut chicken into large pieces, just to aid with cook time and absorption.4.) Place chicken in pot with BBQ sauce and cook on medium heat for 40-45 minutes.5.) Melt butter in microwave, set aside.6.) In a separate bowl, beat eggs. Add vegetable oil, honey, and milk.7.) In a mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. Stir together.8.) Pour in wet ingredients and melted butter. Stir until smooth.9.) Pour into well-greased muffin pan. (only fill muffin slots half way).10.) Bake 10-15 mins or until golden.11.) While the muffins are still warm, use your thumb or a spoon to depress the middles of the muffins. Be careful not to get to close to the edges or they will not hold together.12.) Remove chicken from pot and shred (or cut finely). Make sure all surfaces are coated with sauce, but not dripping.13.) Spoon chicken into depressed muffins.**Add a little salty kick with finely chopped dill pickles

Serve this with classic southern sides. We did black eyed peas and green beans, but baked beans, mashed potatoes and okra would be amazing.

I hope you love this as much as I did. It's officially my new favorite. I think meatloaf has been surpassed!

Simple! These are just regular krispy treats with dark chocolate chunks and Heath bits added into the warm krispy mixture. I then finished the treats with Heath and chocolate bits when they had cooled.

1.) Melt butter in a non-stick pot2.) Add marshmallows and stir until melted completely.3.) Remove from heat.4.) Add cereal.5.) Mix in chocolate and toffee bits.6.) Form into pan.7.) When cooled, top with toffee and chocolate bits.

This isn't really a recipe because everything here is pre-made, but I wanted to offer another pantry-friendly meal for those of us who are iced in.

Dinner at my house tonight

Tortellini, Toasted Ravioli and a nice salad.

AND!! 3 variations of krispy treats. (recipes 14 and 15)

﻿Ingredients:

1 tsp garlic salt

1 bag frozen tortellini (any variety)

1 jar spaghetti sauce

1 jar marinara

1 box frozen toasted ravioli

1 bag pre-cut salad (any variety)

**Parmesan cheese, one tomato, feta cheese and Parsley for garnish

Directions:

1.) Heat oven to 425 (or whatever toasted ravioli box says)

2.) Follow boiling directions on tortellini, but add the garlic salt to the water before you add the pasta for extra flavor.

3.) Dice one tomato while the pasta cooks.

4.) Drain pasta and add spaghetti sauce. Set aside.

5.) Cook toasted ravioli according to directions on box. For extra crunch, broil on High for 2 minutes after cook time.

6.) Rinse salad, add diced tomato and feta to salad. I like to add a bit of salt and pepper too because I don't really like salad dressing.

7.) Heat marinara in microwave safe bowl for 1 minute.

8.) Top tortellini portions with Parmesan cheese and parsley and serve!

For those who don't like the gooey stuff inside tomatoes, try this to see if you like this healthy food: quarter the tomato. Use a knife to cut out the seeds, then dice them. This simple step has allowed me to fall in love with tomatoes!